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Lemon & Rosemary Drizzle Cake Recipe *heart eyes*

In my 22 years of existence..this was the FIRST drizzle cake I ever attempted.

ME?! A huge lover of baking who adores any type of cake never making a classic drizzle cake..why didn't I do it sooner?!

I wasn't sure how it was going to turn out but I just went rogue hoping for the best. It's safe to say this creation/recipe was a roaring success. This would be the perfect thing to have on a lovely summers day at a picnic..or freshly out of the oven on a chilly winter's evening. It's super easy and super delicious. 10/10 would recommend.

Ingredients:

3x Eggs

170g Self Raising Flour

170g Softened Butter

1 tsp Baking Powder

Rosemary (I just used 1-2 teaspoons of it chopped)

110g Icing Sugar

2 Lemons

Method:

Preheat the oven to 180 degrees celsius

In a large bowl mix eggs, flour, sugar, butter, baking powder, the zest of two lemons, and chopped rosemary. (I just used a wooden spoon to mix this but if you have a kitchen aid or similar then use that)

Pour batter into loaf tin (8x21cm) and bake for 30-45 minutes until slightly browned on top or poke a knife into batter and if it comes out clean.

For the drizzle combine icing sugar and lemon juice. Once mixed, stab multiple holes throughout the cake as this will be where the drizzle will run down (I did about 15-20 holes). Pour the drizzle evenly over the cake - the cake can either be in it's tin or placed onto a plate.

EXTRA: For presentation I added lime juice and icing sugar together to make a thick icing to glaze the top (as you can see in photos). I also added some rosemary to give it a rustic feel.

ALSO: If you wish to take the cake to the next level feel free to add a tablespoon or two of vodka to the drizzle (I did this and it was great!).

So if you're in a baking mood would recommend making this as it's easy, yum, and sounds impressive. Who knew a sprig of rosemary could class up a cake?